Utilization of Native CRISPR-Cas9 System for Expression of Glucagon-like Peptide-1 in Lacticaseibacillus paracasei.

IF 4.7 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Foods Pub Date : 2025-05-17 DOI:10.3390/foods14101785
Mumin Zheng, Shuwen Zhang, Yunna Wang, Ning Xie, Xiaodan Wang, Jiaping Lv, Xiaoyang Pang, Xu Li
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引用次数: 0

Abstract

Type 2 diabetes is one of the main causes of cardiovascular diseases, kidney diseases, and visual impairments, posing a global healthcare challenge. The current treatment of this disease, involving glucagon-like peptide-1 (GLP-1), is faced with problems such as frequent injections and plasmid instability. In this study, we used the native clustered regularly interspaced short palindromic repeats-CRISPR-associated protein 9 (CRISPR-Cas9) system of Lacticaseibacillus paracasei to develop a novel, genetically stable, and orally administrable strain expressing human GLP-1. Integration and subsequent expression of glp-1 gene were confirmed by genomic sequencing, qPCR, and Nano LC-MS. The engineered strain demonstrated stable genomic integration and sustained high-level expression of GLP-1 over multiple generations. This innovative approach provides a promising strategy for the oral delivery of therapeutic peptides, potentially enhancing patient compliance and improving the treatment of diabetes and other chronic diseases requiring peptide-based therapies.

利用天然CRISPR-Cas9系统在副干酪乳杆菌中表达胰高血糖素样肽-1
2型糖尿病是导致心血管疾病、肾脏疾病和视力障碍的主要原因之一,对全球医疗保健构成挑战。目前这种疾病的治疗涉及胰高血糖素样肽-1 (GLP-1),面临着频繁注射和质粒不稳定等问题。在这项研究中,我们利用天然的簇状规则间隔短回文重复序列- crispr相关蛋白9 (CRISPR-Cas9)系统,开发了一种新的、遗传稳定的、可口服的表达人GLP-1的菌株。通过基因组测序、qPCR和Nano LC-MS证实glp-1基因的整合和后续表达。该工程菌株在多代中表现出稳定的基因组整合和持续的高水平表达GLP-1。这种创新的方法为治疗性肽的口服递送提供了一种有希望的策略,有可能提高患者的依从性,并改善糖尿病和其他需要基于肽的治疗的慢性疾病的治疗。
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来源期刊
Foods
Foods Immunology and Microbiology-Microbiology
CiteScore
7.40
自引率
15.40%
发文量
3516
审稿时长
15.83 days
期刊介绍: Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: Ÿ manuscripts regarding research proposals and research ideas will be particularly welcomed Ÿ electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material Ÿ we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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